Tuesday, April 29
And here comes the recipe for my one of the favourite curry, mutter paneer. I like it because its very spicy to eat . Actually i like paneer in any form, even eating it raw as such, and that too home made paneer , vow, you have a gurantee that you are eating something fresh and pure. Paneer is very healthy, rich in proteins, less on trans fat, and gives richness and flavor to any dish that it goes into. The first time i ate this mutter paneer was when one of my south indian friend,(she cooks north indian dishes so well) asked me ,that i should definately try this,and cooked it specially for me.
200 gm paneer (cubed)
100 gms Green Peas (mutter)
1 teaspoon cumin seeds (jeera)
2 small onion (coarsely chopped)
6 7 cashewnuts
1 inch ginger
2 3 cloves garlic
1 small cinnamon stick
1 tsp poppy seeds(khas khas, optional)
1 tbsp kasoori methi(dried fenugreek leaves)
3 4 green chilies (or according to taste )
2 tbsp ghee(clarified butter) for frying
2 big tomato pured
2 tsp kitchen king powder(optional)
2 tsp red chilli powder
1 tsp turmeric powder
2 tsp coriander powder
1 tsp garam masala powder
salt to taste
coriander leaves (finely chopped)for garnish.
Take a pan, put ghee(or you can use oil),satue the paneer cubes till lightly golden brown ,set aside.
In same ghee add cumin seeds,cinnamon, allow it to sputter.
Add coarsely chopped ginger, garlic and green chillies, cook for few seconds.
Add cashewnuts and poppy seeds, fry; and then add onions. Fry till onions turn transparent.
Crush kasoori methi with hands and add to it.
Add about half a cup of water n switch off the gas, leave for about half an hour.
Blend it in a mixer, to make puree.
Put 1 tsp ghee/oil in a pan, add the puree, cook for about 3 4 minutes.
Add tomato puree, all the powders and peas, cook till the oil separates.
Now mix the paneer cubes and add salt to taste, add water to get desired consistency,bring to a boil.
Garnish with chopped coriander leaves..
Serve hot with Jeera fried rice or paratha.
I am sending this as my entre for the monthly mingle20:Bollywood Cooking , hosted by Meeta K.
And also to Paneer a delicacy hosted by vandana.
Also sending this to MLLA Seventh Helping at Cooking4allseasons.
Monday, April 28
For the last one month, there's no supply of frozen Amul paneer in singapore, and I desperately wanted to make mutter paneer, so finally I had to make paneer first, And then move to my yummy mutter paneer....
My mom used to make it regularly, so had the idea that it wasn't that tough, though I have heard that many don't know how to make it , and around the world there are many who do not have a access to the ready made one, for all of them... home made indian cottage cheese.
here it goes......
Milk 1 litre
Citric Acid 1/2 tsp
or Lemon juice 1 tbsp
Personally I prefer lemon as its always available...
Dissolve the citric acid in About 2 tbsp water.
Bring milk to boil, stirring continuously.
Simmer the gas,then add the acid solution (or lemon juice) gradually, while stirring.
When the milk curdles fully, switch off the gas.
Cover for 3-4 minutes.
Drain into a muslin cloth.
Hold pouch under running water.
Press out excess water.
Shape and place cloth under some heavy weight (stone slab) for 2-3 hours before using.
Also can refrigerate, after that, to get a firmer paneer.
Cut into cubes, use as required.
Tip: If with 1 tbsp juice , it doesn't curdles,don't worry, can add more juice.
If making paneer for desserts, better use citric acid, as lemon juice sometimes has its taste in paneer.
"ll post the recipe for mutter paneer soon..
Saturday, April 26
From the last one month, the supermarket nearest to our house is having a nice supply of strawberries. I don't know....... is this a season for strawberries????
As here in singapore, we get all the fresh fruits throughout the year....
So it just clicked in my mind, why not click a strawberry....., for the event CLICK Au Naturel , by Jugalbandhi.
Though i have never participated in any such event before ( new to this blog world) , but there always have to be the first time, so lets try.....
So here goes my batch of Fresh Strawberries.......
To see other enteries click here
Thursday, April 24
Just wanted to share about it, as i'm trying to incorporate more n more healtier choices in our diet.
So here it goes.......
Love it or hate it, the garlic can transform a humble dish into a gastronomic delight with its flavour and fragrance. Aromatic and almost bitter, it becomes delicate and sweet when cooked. Garlic is an ancient plant with a long history as a popular culinary ingredient, a healing "wonder food" and also as a protective charm.
Garlic (Allium sativum) is a versatile and savory ingredient originally native to Asia that is now enjoyed world-wide. Prized as a medicinal, magical, and culinary plant, garlic is related to the onion and takes on many different personalities depending on how it is cooked. From mellow to pungent, garlic offers a variety of flavor to devotees of the “stinking rose”.
The Physiological Effects of Garlic
Studies by competent multi-degreed scientists have shown beyond any reasonable doubt that consuming garlic generally has the following physical effects:
Garlic lowers blood pressure a little.
Garlic lowers LDL Cholesterol a little. (more effective in women than in men)
Garlic helps reduce atherosclerotic buildup (plaque) within the arterial system. One recent study shows this effect too to be greater in women than men.
Garlic lowers or helps to regulate blood sugar.
Garlic helps to prevent blood clots from forming, thus reducing the possibility of strokes and thromboses (It may not be good for hemophiliacs).
Garlic helps to prevent cancer, especially of the digestive system, prevents certain tumors from growing larger and reduces the size of certain tumors.
Garlic helps to remove heavy metals such as lead and mercury from the body.
Raw Garlic is a potent natural antibiotic and, while far less strong than modern antibiotics, can still kill some strains of bacteria that have become immune or resistant to modern antibiotics.
Garlic has anti-fungal and anti-viral properties.
Garlic dramatically reduces yeast infections due to Candida species.
Garlic has anti-oxidant properties and is a source of selenium.
Garlic can improve claudication (leg muscle cramps on exertion)
Garlic also can reduce or cure the fungal infection of Athlete's foot, and reverse some middle ear inflammation.
Garlic is generally regarded as a preventive measure for colds and flu.
At some time or other during its long history, garlic has also been used to treat such afflictions as acne, altitude sickness, animal bites, bee stings, athlete's foot, asthma, constipation, greying hair, toothache and headaches.
It has been, in fact, probably the most studied herbal product, with about 1,200 medical and pharmacological reports, and an additional 700 or so chemical studies, now published.
Garlic's role in cancer seems to be more to prevent it than to cure it, at least based on the ways we now use it. Garlic eaters just get less cancer than non-garlic eaters, according to demographic surveys. Using garlic in various ways inhibits cancer cells from reproducing, that is, it slows down the process and may actually reverse it in the early stages.
It is best to let crushed raw garlic set for 7 or 14 minutes before using so that it can form the maximum amount of allicin in order to have greater antibacterial properties.Also, chopping or crushing garlic and waiting and then baking it or microwaving it increases the amount of DADS and DATS in the cooked residue - same with boiling it in an enclosed pot or in milk. The water or milk in which the garlic is boiled is also rich in DADS and DATS - drink it.
Rubbing crushed fresh garlic on the skin will get more of garlics compounds into your system faster than eating it, it stands to reason that you could do the same thing by rubbing garlic-laced booze or oil directly on the skin and absorb it through diffusion
Crushed raw garlic is a very powerful antibiotic, but it must be applied to the site of the infection, including Staph and Strep, to be effective. It will burn like fire for a minute or two but it is the best way I know of to kill staph without a prescription medicine.
If there's a piece of meat that's not fresh , but you're going to cook it and eat it anyway, rub crushed garlic all over it and the garlic will kill most if not all exposed bacteria
Water stabilizes allicin, the active ingredient in garlic for a while and its half-life in water is 28 days, during which time is still possesses antibiotic properties, according to Dr. Larry Lawson (Lawson & Wang, 1994). That's important to remember. Conversely, crushed garlic left alone at room temp loses allicin rapidly the first day and gradually each day and after a week or ten days, there's little allicin left. If you only have a little, putting the crushed garlic in water will keep it useable much longer than if you just set it on a saucer.
Raw garlic(mixed with white vinegar)is used by some to treat the symptoms of acne. This treatment uses the antibiotic, antifungal, antiseptic and germicidal properties of garlic to fight the acne while its antioxidants help repair and protect the skin from free radical damage and help draw out infections. The vinegar balances your skin’s pH levels.
CAUTION: Garlic must be used with caution by people who have a bleeding disorder, or are on blood thinning medication such as aspirin or warfarin, because it is a powerful blood thinner. Other side effects include bad breath, body odor, heartburn, upset stomach, and allergic reactions.
So, is garlic beneficial to your health? Most likely it is, if we can learn anything from its long medicinal history. But, remember that the vast majority of positive observations of the past were based on the consumption of fresh whole garlic and plenty of it, at that! So if Garlic is still not a part of your daily diet, now is the time to incorporate it! It will not only make your food taste better, but will also make you a more healthy person. And if you hate the smell it leaves in your mouth, you can easily use the garlic capsules available in the stores. Great health and no Bad Breath.
Tuesday, April 22
This the most common dish that i make, both as lunch, as well as dinner, as its so healthy, easy and fast to make too...
Kids like to eat it too, and myself also satisfied that, aah finally i could make vegetables into their diet... Mostly my cooking is formatted that it should be kid friendly, as i have two toddlers at home to deal with, with a lot differtent taste buds..hehe
Eat it with raita, or as it is...
2 cups Basmati Rice
1 Onions large sliced
Green Chillies(as par taste)
2 tbsp ghee,
2 Carrots,cut lenghtwise,abt a inchlong
1 Potato, cut lenghtwise,abt a inchlong
1/2 cup Peas
10 15 beans, cut in 1 inch size,
1 cup Cauliflower,cut into florets
2 tomatoes, puried
1/2 tsp Garam Masala
Salt To Taste
5 6 cashew broken
2 tsp cumin seeds
2 bay leaves
Cinnamon sticks - 1 inch
2 3 Cloves
4 cups water
Soak rice for atleast about 15 minutes, then wash and keep aside
Pre-cook rice with a pinch of salt. Allow the rice to cool.
Heat the ghee in a saucepan and add bayleaves, cumin, cloves ,cinnamon and cashews; fry.
Add the onions and cook until brown. Add the green chillies. Stir for few minutes.
Add all the vegetables and mix well.
Cook until the masala separates from oil and vegetables (subzi) gets tender. Add tomato puree , cook for some time and then add garam masala.
Add salt and stir well.
Mix the vegetable mix with the rice.
Serve the vegetable pulao hot, with raita.
While cooking rice, add few drops of lemon,so that grains of rice won't stick together.
Sunday, April 20
Jeera Fried Rice
1 cup long grain rice
1 tbsp. cumin seeds (shajira & ordinary mixed)
8 10 halved cashews
8 10 raisins
1 bay leaf
1 inch cinnamon stick
4 5 cloves
2 cups water
2 tbsp. ghee
salt to taste
Wash rice well and soak in water for 15 minutes.
Drain and keep aside.
Heat ghee in a heavy or nonstick pan.
When hot add jeera, and allow it to splutter,
Add bayleaf,cinnamon, and cloves to the ghee.
Stir fry for a few seconds,
And then add cashews and raisin to it.
Ater a while add the soaked rice,frying rice till light brown.
Add salt and water, bring to a boil.
Simmer covered, till rice is cooked and water evaporates.
Each grain should be separate.
Serve hot with dal fry or a spicy gravy vegetable.
Thursday, April 17
Didn't realised, today its only a month that i started this blog, looks like i'm into this blog world for such a long time (the amount of time i spent looking for recipes,on net,other blogs, and of corse throughout my laptop, its scattered everywhere,....)
My purpose of making this blog was just to consolidate all my recipes at one place(and tell my mom too, she i learned some cooking...hehe), but as more n more i am into it, it just feeling so interesting and addictive too...
Anyways,lets hope ,via this, my cooking improves..hehe..
Happy cooking to all.....
This is a way to feed something nutritious to my kids, as they like soups very much. I do always regularly make this soup, as it is hassle free and healthy too. The cooking time is not much and you can add (or remove ) more heathier options too to it, as per your taste.
In the original recipe their was one small potato too, which i omitted (as i felt i would only add to thickness and not nutrition..:) ).
4 big ripe tomatoes
1 medium carrot
1 medium sized onion
2 bay leaves
i inch cinnamon stick
5 6 black pepper
2 vegetable stock cubes(optional)
Salt,sugar and Pepper as per taste
Boil tomatoes,carrot and onion along with all spices in the pressure cooker and when it cools down, put it in a blender and puree it.
Strain it through a seive, to get a smooth pulp.
Put this tomato puree in a pan and allow it to boil for a couple of minutes. Add stock cubes, mix water to get desired cosistency(almost 2 cups)
Add salt,sugar and pepper as per taste.
Garnish with bread crums or cheese.
Note:If u are having fresh vegetable stock, we can add it instead of water and stock cubes.
Sending this to WBB Summer Feast
Monday, April 14
Every week atleast twice I make these parathas for my younger one, who doen't like to eat curry atall.. so this is for all picky eater kids...
Doesn't make a lot of difference in taste, but looks attractive....
And in the same terms we can add grated beetroot too to it, instead of spinach, and it gives nice red parath's.
2 cups of Wheat flour
milk (for making dough)
Ajwain - 1/2 tsp
Jeera - 1/2 tsp
Green Chillies 3-4 (you may add more if you want to make it spicy)
Salt to taste
Cut Spinach, grind it in mixie with Chillies and add very little milk to make a paste.
Add this paste to Wheat flour with salt, ajwain, jeera and make a dough.
Make small balls out of dough and roll them into the parathas.(keep them a bit thick only)
Put it on hot tawa or frying pan and cook applying ghee on both the sides & serve hot with any gravy or chutney.
Thursday, April 10
I like this recipe very much, this is my mom's recipe,and i like it as it is..
Actually Lauki, is a very healthy vegetable (even given to infants, easily digestable), but people mostly don't like it much..
Apart from these kofta's lauki chana and its stuffed parathas are also too good to eat...
For Koftas :
Grated lauki (sorakkai) - 2 cups, firmly packed (Peel the gourd, remove the core and coarsely grate the flesh
Green chillies 2 to 3 chopped finely
Ginger 1 tsp, minced
Besan (gram flour) to bind
1/4 tsp baking soda
Salt to taste
Raisins and/or chasenuts
Oil for frying
For Gravy :
Oil 2 tbsp
Onion 2 grated
Ginger-garlic paste - 2 tsp
Chilli powder 1 tsp or to taste
Turmeric powder ½ tsp
Coriander powder 2 tsp
Tomatoes - 2 pureed
Garam masala powder 1 tsp
milk 1/2 cup
Salt to taste
Fresh cream or malai to garnish
Squeeze the grated lauki tightly with hands,so that all the water in it is removed. Keep the water aside(very nutritious, should not waste)
To the lauki,add chillies,salt, ginger,baking soda and just enough besan to bind .
Shape into lime size balls putting 2 3 rasins or cashew in between and deep fry in moderately hot oil (take care to ensure that koftas are not raw in the centre) till golden brown.
Heat 2 tbsp oil in a kadai and fry onions till they turn golden brown to this add garlic ginger paste, chilli powder, turmeric, coriander powder, and fry for few minutes.
Then add tomato to the above and fry it for few minutes till the tomatoes are soft. Add the lauki juice and salt to taste, then add milk stirring continously and bring to a boil.
Just before serving, simmer the gravy for 5 minutes and pour over the koftas. Garnish with cream or malai.
The lauki juice is very good for marks left after rashes or allergies, just drink a glassfull in morning...
Also its very good in treating UTI.
Wednesday, April 9
Instant rava dosa, or u can also call them Semolina Crepes, are a perfect for a quick n easy breakfast. Even though ,as myself couldn't get them so crispy in the initial attempts, they are still yum to eat. with practice we get quite crispy semolina pancakes. I 'll upload new snaps soon(this one is initial one)
Sooji/ Rava/ Semolina - 1 Cup
Rice Flour 1 Cup
Maida 1/2 Cup
Yogurt / Dahi 1/2 Cup
Green Chillies 4-5
2 tbsp Coriander chopped finely
Curry Leaves chopped finely
Cumin seeds 1 tsp
Onion 1 chopped finely
Cashews chopped (optional)
Black pepper crushed 10-15
Salt to taste
Buttermilk or water (6 cups approx.)
Mix sooji, rice flour ,maida and yogurt . Add buttermilk as required. Keep this batter aside for 2 hrs.
At the time of making dosa add rest all the ingredients.
Add more water, the texture should be like butter milk only (very thin and watery)not like normal dosas.
When the non stick is hot, then just pour the batter with big spoon .DON'T put a big lump in middle n spread it outside, as we do for normal dosa's, instead do it from out and then pour inside ,filling the gaps.
Drizzle some oil on the sides of dosa. Cook in a medium flame, for abt 3 minutes,and then increase flame to high, cook for another, abt a minute,till desired crispiness is achived. Turn and cook on other side too.
It do takes some practice to get right dosas..
Serve hot with instant groundnut chutney..
If you don't have time, no need to set aside, mix all ingredients and make the dosa.
This is my entree for dosa mela
Tuesday, April 8
Again ,as usual its raining outside,here in singapore.So thought of making the pakoras. Crispy,churnchy and hot.... And here is the recipe
1 cup Gram Flour Besan
1/4 cup Rice Flour
1 cup big Onion sliced
2 tbsp coriander leaves
1 inch Ginger finely sliced
1/2 tsp baking powder
2 Green chillies
1 tsp jeera
2 tbsp oil or butter
salt to taste
oil for frying..
Mix the finely sliced onions with all ingredints, except the flours ,with a little oil, keep aside for some time..(so that water of onions is released)
Then mix the onions with flour and add salt to taste
Add very very little water,just enough for the flours to stick to the onions(and not like regular pakoda batter)
Fry the onions in medium heat, separating them a bit, till golden brown.
Serve hot with ketchup or green chutney....
Monday, April 7
Today is the first day of navratra's and i am also fasting this time . Just made my favourite sago khichari ,somehow managed to click its snap ,so as to share the recipe with you all and finally ,:) , quickly ate it (yummm..),
So here goes the recipe..
200 gms cup sabodana (sago)
1/2 cup roasted and crushed peanuts,
1 medium sized potato boiled,
1 tomato chopped,
2 3 green chillies chopped,
2 tbsp. coriander leaves,
1/2 tsp cumin seeds
2-3 tsp ghee(clarified butter)or oil,
salt to taste.
Soak sabudana for 3 4 hours in about 2 cups water
When puffed ,drain the excess water(if any) with the seive, set aside.
Heat ghee in a wok and add cumin seeds
Add green chilles and then tomatoes and let it cook.
Mix chopped potatoes to it.
Now add the peanuts, salt and coriander
After that add the soaked sabudana and fry for some time
keep it covered and cook for about 8-10 minutes, (stirring in between).
Garnish with finely chopped coriander leaves and serve.
Note- In case of fasting we use sandha namak(rock salt), in place of common salt.
Sunday, April 6
Basically i am a vegetarian, but as i feel that there lack of protein in vegetarian diet, and that's even more for kids ,that protein is essential, so i'm switching myself and my family to be eggitarian...
So here goes my first boiled egg recipe, (apart from omlette n bhurji's), courtsery my friend Neetu, hope you like it...
4 Eggs boiled
1 onion chopped finely
1 tomato (pureed)
3-4 flakes of garlic chopped
1-2 green chillies chopped
2 tbsp chopped coriander leaves
Salt To Taste
1 tsp Red chilli powder
3/4th tsp turmeric powder
1 tsp coriander powder
3/4 tsp garam masala
1 tsp cumin powder
2-3 tbsp vegetable oil / ghee
Remove the shell of boiled eggs & keep aside.
Heat oil in a kadhi or wok and add onion, garlic ,green chillies and fry till golden brown.
Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and
add tomato puree. Fry till it starts leaving oil.
Add all the masalas(spices), expcet garam masala, cook for a while.
Now add the boiled eggs.
Add 1 cup of water and bring to boil and reduce the flame.
Simmer for 10 minutes.
Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.
Friday, April 4
4 large boiled, mashed aloo (potatoes)
2 to 3 green chilies (chopped)
1 onion chopped finely
2 tbsp coriander leaves (finely chopped)
1/2 cup chopped mixed vegetables(carrots,peas,cauliflower..)
1 2 bay leaves
2 3 cloves
1/2 tsp garam masala powder
1/2 tsp turmeric powder
1 tsp cumin seeds
2 cup gram flour
1 tsp red chilli powder
3 tbsp rice flour
1/2 tsp baking soda(khane ka soda)
oil for frying
salt to taste
Add salt, chili powder,turmeric, garam masala, coriander, and green chilies to the mashed aloo (potatoes) and mix well
Put 1 tsp oil in a pan, add cumin seeds, bay leaves,cloves and cinnamon , allow it to sputter.
Add chopped onions, fry, then add mixed vegetables and cook for a few minutes,then add potato mix. Cook for 2 3 minutes .
Make small balls of aloo (potato) mixture.
In a bowl take a cup of gram flour,add rice flour, little salt and chilli powder and baking soda to it.
Add little water bit-by-bit and mixing with hand makes a batter (neither too thick nor too lose).
Dip each ball in the batter and deep-fry them till golden brown.
Serve aloo bonda hot with green chutney.
Sending this to Sunday Snacks - Hot n Spicy at All Thingz Yummy!!
Tuesday, April 1
Got this recipe from chatali, from a forum, tried it n got it quite well. Like mostly all indian snacks this too is deep fried, but can be cooked shallow fried too, tastes equally yumm.
I would specially mention the varoius flavours(spices) added to it , are really mouthwatering, they give such a nice taste and freshness to the snack.
4 cups cabbage, grated
1/2 cup chopped fresh coriander,
1 cup besan (gram flour)
1/2 cup jowar/ bajra/ ragi mixed or just wholewheat flour ,
1/2 cup semolina,
1.5 tsp chilli powder,
1/2 tsp turmeric powder,
1 tsp sesame seeds,
1 tsp powdered fennel seeds (saunf) ,
1 tsp garam masala powder,
1/2 tsp sugar,
salt to taste,
oil for frying
Mix all the above ingredients and form a dough by adding very little water at a time ,
If you find the mixture too sticky just oil your palms well and then handle the dough,
You can divide the dough into 2 or 3 portions,
Shape them into elongated logs and place them in an oiled steel vessel .
Steam in the cooker for 15 mnts or steam in microwave steamer for 5 minutes
let the steamed dough cool, After it has cooled completely cut it into slices as thick or thin as you want,
Heat some oil on a tawa(griddle) and shallow fry these pieces (Wadis) or deep fry in hot oil.
Tip: Just in case you add too much water and you cannot form elongated logs simply turn out the batter into an oiled steel vessel ,(as done for making dhoklas) and spread it out evenly.
If u are health consious, can just eat steamed slices, with tempering of oil,mustard seeds, a pinch of asafoetida and sesame seeds
Sending this to Sunday Snacks - Hot n Spicy at All Thingz Yummy!!